Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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Israel’s Pepper Protest ? and Solution
In the summer of 2011, ?the cottage cheese protest? began In Israel. Israelis had enough with the rising costs of living, and demanded to return the possibility to live in dignity ? starting with cottage cheese. This demand is certainly still out there for the government to handle, and there is no doubt that some…
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Let Them Eat Caviar!
(JTA) — In a penthouse office with a view of the Eiffel Tower, Olivier Kassabi uses a ceramic spoon to extract a small scoop from a jar labeled as Russian caviar. Placing a clutch of black globules on the base of his thumb, Kassabi licks it off, savoring every fishy drop of the salty liquid inside…
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Explaining ‘Healthy’ to Children in Complex World
I recently observed the following conversation between a mother and her 2 or 3 year old son. We were all at a coffee shop, I was catching up on some work for my health coaching certification on my iPad and at the table next to me this mother-and-son duo were enjoying an afternoon snack. The…
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Finding Home at the Bottom of the Hummus Bowl
A bowl of Israeli style hummus at an event hosted by EatWith, a platform for sharing home-cooked meals. / Courtesy of EatWith I’ve never bought illegal drugs, but I imagine a small-time drug deal to feel a bit like buying hummus underground in Brooklyn. Periodically I receive an email from “Brooklyn Hummus” with the message…
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A Taste of Tel Aviv in New Orleans
Israeli-born chef Alon Shaya cooks an eggplant and okra dish in his New Orleans restaurant. Nearly 300 years after Louis the XIV’s “Code Noir” ordered all Jews out of Louisiana, Israeli-born chef Alon Shaya set up shop in New Orleans. Shaya’s restaurant, Domenica, opened as a traditional Italian restaurant in 2009. Slowly but surely, however,…
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The Gospel of Sungold Tomatoes
(JTA) – I will now share a cardinal truth of the life agrarian: If you give them tomatoes, all else is forgiven. OK, the truth may only be trivial. It might not even be true. But some conviction along those lines must have lain behind my decision to plant 1,000 — yes, 1,000 — tomato…
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‘Epic’ Kosher Catering for the Epicurean in You
Isaac Bernstein prepares dishes at a recent Epic Bites event. / Courtesy of Epic Bites On a recent Friday afternoon, when I normally would be working or cooking for Sabbath dinner guests, I found myself in my friends Naf and Anna Hanau’s Brooklyn living room, tucking into a plate of pigeon confit drizzled with a…
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Recipes Zucchini-and Feta Latkes for Summer
Growing up in a Venezuelan Jewish home opting out of nightly family dinners was never an option. But every once in a while, I wished it was. Surprisingly, it wasn’t that I wanted to watch the finale of American Idol which always happened to air during dinnertime or that I would have rather had dinner…
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Cycles in Seasons and Torah
Food is a most basic human need. Until one a hundred years ago, most people everywhere worked in some aspect of food production. Most tools of human culture developed in order to secure, store, and distribute food reliably. Consider the Hebrew servitude in Egypt, building the storage facilities at Pithom and Ramses and Joseph’s job…
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Why I Spared the Bunnies From Knife
(JTA) — We were out weeding squash last week when Fred came over to say he had to show me something but he feared it would lead to an act of violence. Regular readers will know Fred is the farm’s sole employee. (I believe the technical term is “farm hand.”) He’s also a devout Hare Krishna,…
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6 Ways To Put a Jewish Twist on Your Mojito
The mojito is a classic Cuban drink. But who says it can’t be a Jewish one, too? In honor of National Mojito Day on July 11, we have concocted (and named!) 6 Jewish mojitos that will spice up a summer party. Or a synagogue kiddush. Start by finding the five classic ingredients of a mojito:…
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